Pecan-Crusted Catfish
| Yield: | 4 Servings |
| Categories: |
| SAUCE | ||
| 1 | c | Dry white wine |
| 1/4 | c | Fresh lemon juice |
| 1 | tb | Worcestershire sauce |
| 2 | lg | Cloves garlic; minced |
| 1/2 | c | Whipping cream |
| 3 | tb | Unsalted butter; cut into pieces, |
| ; chilled | ||
| FISH | ||
| 1/2 | c | All purpose flour; (about) |
| 1 | c | Whole milk |
| 1 | lg | Egg |
| 4 | Catfish fillets; (6 to 8 ounces each) | |
| 1 | c | Pecans; finely chopped |
| 1 | tb | Vegetable oil |
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